Quick Dinner: Chard, Mushroom Pizza, and Sweet Potato

I brainstormed this in all of the 1 minute it took for my fridge to start frantically beeping at me for holding the door open too long as I gazed inside.  I had just gotten home at the end of a long work day, anIMG_1481d I needed something quick and without thinking.

The salad.  As easy as taking half a bunch of chard and chopping it, stems and all.  You could also food-process it.  Use the stems to add texture and color – mine was rainbow chard with an attractive combo of red, yellow, and white stems.  Then, just add a few squeezes of Dijon (I used German) mustard and mix up.  Done.

Portobello “pizza”.  All I did was put some pizza sauce on a couple of Portobello caps, put them in a nonstick baking dish, and pop them into the toaster oven at 350 F for 10-15 minutes.  Make sure to lightly oil the bottom and periodically check on them to de-stick them.  When they are done, they will shrink, become easy to bite into, and start to smell “mushroomy”.

Sweet potatoes.  I just cut them into 1” chunks and steamed them for 15-20 minutes.  I ate them as-is.

You can start the pizza and potatoes cooking while you prepare your salad.  Then, by the time you are done eating your salad, your next course will be ready.  Voila!

I can assure you that this tasted better than it looks.  And what do you expect from practically no thought and little effort?  Leave your thoughts below.

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